​Ingredientes:
Preparación: preparar 2 tazas medianas de caldo de carne Cortar 2 cebollas grandes en juliana y acomodarlas en una fuente de horno como colchón con 1 chorrito de aceite de oliva. Colocar la carne encima, salpimentar y cubrirlo con 1 taza de mostaza. Agregar el caldo. Rociar con orégano. Cubrir la fuente con papel aluminio y meter en horno muy caliente una hora aproximadamente (de acuerdo al tamaño de la carne). Luego, y con cuidado de no quemarse, sacar el papel aluminio y bajar el horno a mÃnimo. Cocinar hasta que te parezca que está al punto de tu gusto de cocción. (aprox 15 minutos)
| Ingredients: 2 cups of beef broth 2 onions olive oil salt and pepper 1 cup of mustard oregano
Directions: prepare 2 medium cups of beef broth Cut 2 large onions into julienne strips and arrange them in a baking dish as a mattress with1 splash of olive oil. Place the roast on top, season with salt and pepper and cover with 1 cup of mustard. Add the broth. Sprinkle with oregano. Cover the pan with aluminum foil and bake in a very hot oven for about an hour (according to the size of the meat). Then, and being careful not to burn yourself, remove the aluminum foil and lower the oven to minimum. Cook until it seems to you that it is at the point of your cooking taste. (approx 15 minutes)
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